Libby's Pumpkin Pie

I always wonder why companies change tried-and-true recipes that they've printed on their label for years. I can understand updating ingredients to improve the nutrition of the recipe, but changing the method alone has always puzzled me. This is the Libby's pumpkin pie recipe as I copied it off the pumpkin can label years ago. This method is the simplest and still makes the pumpkin pie that my kids love best.

Libby's Pumpkin Pie

2 eggs, slightly beaten
16 oz. can pumpkin
3/4 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
12 ounce can evaporated milk

Combine ingredients in order given.

For two 9" frozen pie shells: Bake at 375 degrees for 45-50 minutes on pre-heated cookie sheet.

For one 9" homemade pie shell: Bake at 425 degrees for 15 minutes then reduce heat to 350 degrees and bake 45 minutes longer.

Pie is done when table knife inserted off-center in the pie comes out clean.